4 beets with greens
8 dried figs
4oz Melichloro cheese from Lemnos
½ pound siglino or pancetta
4 tablespoons Balsamic Vinegar with Fig extract “Kalamata Papadimitriou”
fresh rosemary for garnish
Pre-heat oven to 400 degrees.
Clean and wash beets.
Cut Green tops and add to pot of salted boiling water. Cook until done, drain and set aside to cool.
Individually wrap beet root, which has been seasoned with salt, in aluminum foil and bake in 400 degree oven for about 15 minutes or until fork tender.
Cut beet greens into bite size pieces and add to mixing bowl.
Roughly chop dried figs and add to beet greens. Peel cooked beat roots, dice and add to beet greens.
Add the zest of one orange, olive oil, balsamic cream and season with salt & pepper. Mix well, add to serving plate and garnish with crumbled goat cheese.
In saute pan over medium-high heat, heat two tablespoons of olive oil and add pancetta slices. Cook until golden brown on each side and serve on top of beet root salad.
Drizzle with olive oil and garnish with fresh rosemary.